- 1 1/2 tablespoons za’atar (see Note)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 3 ounces sheep-milk feta cheese, crumbled (1/2 cup)
- 1 scallion, white part only, finely chopped
- 1/2 jalapeño, minced
- 3 large eggs
- 2 teaspoons all-purpose flour
- 1/4 teaspoon kosher salt
- 3 cups shredded escarole
How to make this recipe
- In a small bowl, mix the za’atar with 2 tablespoons of the oil. In another bowl, mash the feta, scallion and jalapeño with 1 tablespoon of water until smooth.
- In a small nonstick skillet, heat 1 teaspoon of the olive oil. In a bowl, beat the eggs with the flour, salt and 1 tablespoon of water (it’s OK if a few lumps remain). Pour half the mixture into the skillet and swirl the pan to form a thin omelet. Sprinkle half the escarole and half the feta mixture evenly over the eggs; cook over moderately low heat until the escarole starts to wilt, the feta melts and the omelet is just cooked through, 3 minutes. Slide onto a plate and season with pepper. Repeat with the remaining oil, eggs, escarole and feta mixture.
- Drizzle the za’atar oil over the omelets and serve.
If za'atar, the Middle Eastern spice blend, is unavailable, stir 2 tablespoons of olive oil with 1 teaspoon each of sesame seeds and dried oregano.
Zesty, light-bodied Spanish white wine goes well with this spicy egg dish.